Easy Fried Rice Recipe + Ninja Squirrel Sriracha Sauce Review

This easy fried rice recipe is a perfect weeknight meal or supper for anytime you have some leftover rice that needs using up.

Ninja Squirrel Sriracha is new to my Whole Foods, and according to the label they’re selling exclusively at Whole Foods Markets right now. Here’s a review and an easy fried rice recipe that you should probably douse in this sauce.

Disclosure: Ninja Squirrel did not compensate me for this review or easy fried rice recipe. I bought the bottle with my own money, because I love hot sauce.

The Whole Foods near me has never stocked rooster sauce or any other vegan chili sauce, so whenever I run out it means making an extra stop to get it. But no longer! Whole Foods has a sort-of-store-brand sriracha sauce now, and I am a fan.

What’s tricky about chili sauces is that they’re not all vegan. More than once, I’ve grabbed a bottle in a hurry only to realize when I get home that it contains fish sauce or shrimp paste. You really don’t need animal products to make a good hot sauce, though, so finding a good vegan one is really just about label reading. Or knowing which brands are animal free. Rooster sriracha sauce is vegan, and Ninja Squirrel is also free of animal products. Yay!

Ninja Squirrel Sriracha Review

You guys, I think I might like this hot sauce better than the rooster kind.

First of all, it has a little bit of a fuller taste to me. Maybe it’s the blend of two types of pepper in there, but I really liked the balance of spices in the Ninja Squirrel Sriracha. It has about the same level of heat as Sriracha, but the vinegar is more present in the Ninja Squirrel. And I love vinegar.

The other thing I like about Ninja Squirrel is that it has fewer additives. Rooster Sriracha is shelf-stable because it contains two preservatives: potassium sorbate and sodium bisulfite. Because Ninja Squirrel Sriracha doesn’t have chemical preservatives, you need to store it in the fridge.

Easy Fried Rice Recipe

Yield: 4-6 servings

This is an easy one-pot meal that I like to make with leftover cooked rice. If you have more rice left or less, don’t worry! Just adjust the veggies a bit to accommodate. This fried rice recipe is very forgiving.

Ingredients

1 block extra firm tofu, pressed and cut into 1″ cubes

2 carrots, chopped

1 tablespoon toasted sesame oil

2 cups cooked rice (left over from Chinese food delivery, perhaps?)

1 tablespoon soy sauce (Maybe also left over from that delivery meal? You can use other salty sauces from your delivery order, too. Dumpling sauce or peanut sauces both work well.)

1 tablespoon rice vinegar or apple cider vinegar

about 1/4 cup water (plus extra, as needed)

1 cup frozen mixed vegetables

1 bunch kale, chopped fine

cashews, optional

chili sauce, optional

Method

Toss the tofu together with the soy sauce and vinegar, and set it aside while you prep everything else.

Heat the oil on medium high in a large skillet or wok, and cook the tofu and carrots until the carrots begin to soften. Around 5-7 minutes.

Add all of your remaining ingredients and cook, stirring constantly, until the rice softens and heats through. If things get dry, you can add more water by the tablespoon to keep everything from sticking.

Reader Interactions

Comments

I’m with you on not wanting preservatives in my sriracha. We found a brand at an Asian market that has none, but it’s a little too sweet for me. My husband found one at Whole Foods called Four Seasons Gourmet Foods Fresh Red Sriracha that has no preservatives and no xanthan gum (it has tapioca starch) and it tastes great, though it’s very hot. I haven’t tried the Ninja Squirrel but will look for it.